Best School Cafeteria Yeast Rolls Recipes
SCHOOL LUNCHROOM CAFETERIA ROLLS
These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! My 8-year-old daughter loves the cafeteria rolls and said my recipe was even better! You can't mess these up! They are super easy and everyone will want the recipe. We eat the leftovers for breakfast or put cheese and turkey in warmed rolls for a quick lunch!
Provided by MOMMY2THREEANGELS
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h57m
Yield 22
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
- Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
- When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
- Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 50.5 g, Cholesterol 22.7 mg, Fat 5.5 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 342.1 mg, Sugar 6.9 g
SCHOOL CAFETERIA YEAST ROLLS
School Cafeteria Yeast Rolls - the rolls that came with my grammar school lunch were always the highlight of the meal. I found the recipe for those yummy rolls in a government cookbook & couldn't resist trying them. OMG! SO good! Super easy to make with only 6 ingredients - bread flour, salt, sugar, vegetable oil, water, and yeast. These are now our go-to homemade rolls for the holidays!
Provided by Plain Chicken
Categories Side Dish
Time 2h3m
Number Of Ingredients 8
Steps:
- In a small bowl, combine yeast and 3/4 cup of water. Set aside.
- In the bowl of an electric stand mixer, combine flour, sugar, salt, and dry milk powder.
- Add vegetable oil and 1¼ cup water. Mix on low for 3 minutes.
- Add yeast mixture and knead on medium speed for 8 minutes, until the dough is smooth and elastic.
- Loosely cover the bowl and let the dough rise in a warm spot until double in size, about 45 minutes.
- Punch dough down. Lightly spray a 9x13-inch baking dish with cooking spray. Divide the dough into 24 balls and place in the prepared baking dish. Loosely cover the dish and let the dough rise in a warm spot until double in size, about 30 minutes.
- Preheat oven to 400ºF. Bake rolls for 18 to 20 minutes.
- Brush baked rolls with melted butter and enjoy!
SCHOOL CAFETERIA HOT ROLLS
Recipe for hot rolls (from school food service 1968-1990).
Provided by Trampisjr
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h55m
Yield 42
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water in a mixing bowl. Let stand until yeast is frothy, about 5 minutes.
- Add 2 cups flour, sugar, and salt to the yeast mixture. Beat with an electric mixer for 2 minutes. Add shortening and eggs; beat for 2 minutes more. Slowly add remaining flour and mix well. Let dough rise in a warm place, undisturbed, until doubled in size, about 1 hour.
- Punch down dough and divide into 42 pieces. Shape each piece into a ball and arrange on a rimmed baking sheet. Let rolls rise in a warm spot, undisturbed, until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and gently brush tops with butter.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 17.3 g, Cholesterol 11.8 mg, Fat 4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 59.7 mg, Sugar 2.5 g
SCHOOL LUNCHROOM CAFETERIA ROLLS
"These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! You can't mess these up! They are super easy and everyone will want the recipe.
Provided by Jody Wood
Categories Other Breads
Time 27m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
- 2. Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
- 3. When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
- 4. Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.
OLD SCHOOL HOUSE YEAST ROLLS
I wanted a really good yeast roll recipe I could put in the bread machine or mix in the mixer that turned out the very same every time. So, I "tweaked" and played until these happened. You'll have to :"tweak" to find the amount of flour for your brand of flour and environment. This recipe is best at 16 rolls. You can stretch it to maybe 20, but don't go any more than that or they lose their special texture. At meal time, place however many you need in the oven for 3 or 4 minutes or until they heat and crunch up again. You'll never know they were baked earlier. Be careful to whom you offer one of these or to where you take them. Once people are on to you, you're stuck. Skip making for a bake sale if you have any other favorite recipe you'd like to share.
Provided by Hoof Dr
Categories Yeast Breads
Time 27m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 7
Steps:
- Either put in machine in proper order for your machine or throw it in the mixer with a dough hook.
- Let it mix and knead for 10 minutes or so while you find something else to do. It should be soft, but not run out of your hand when you lift it from the bowl.
- Cover with cloth and let double.
- Place on floured board. I just cut it into 4 "equal" pieces and the cut those into another 4 each.
- Spray or grease a large jelly roll pan or whatever you have about that size. Put the big ones on one end and the little ones on the other. Leave about 3/4" or so between the rolls.
- Beware, your environment and oven could change these times.
- Let raise again. Bake at 400 degrees about 9 minutes. Then I personally flip them onto another pan and bake upside down for another 3 minutes so the bottom is nice and crunchy also.
- Store after cooling in a plastic bag or something, but make sure they are truly cool first. I put them in the freezer and then reheat them in the oven as we need them.
- These things are truly one of a kind -- every time.
SCHOOL HOUSE ROLLS
For those of us of the older generation. Can you remember how light and tasty the homemade rolls were that they served in the school cafeteria? Try these and let me know if you think they compare. This is a very versatile recipe and not complicated to make. Can't remember where the recipe came from but glad I found it. Like alot of recipes I come across no prep or cooking times are noted.
Provided by Anita Harris
Categories Yeast Breads
Yield 12 rolls
Number Of Ingredients 7
Steps:
- Place warm water in a mixer bowl; stir in sugar.
- sprinkle yeast over the water and stir.
- Add the melted Crisco.
- In another bowl mix together the flour, dry milk and salt; add to the yeast mixture; beat well.
- Let dough sit for awhile, then roll and cut.
- Put in greased pan and let rise until double in size.
- Bake at 450 until light brown.
- Brush tops with butter.
- NOTE: This dough can be used to make rolls, buns, loaf bread, cinnamon rolls or doughnuts.
Nutrition Facts : Calories 314.3, Fat 6.1, SaturatedFat 2.1, Cholesterol 3.9, Sodium 599.7, Carbohydrate 55.6, Fiber 2.3, Sugar 7, Protein 8.7
SCHOOL CAFETERIA YEAST ROLLS
This recipe came from the high school where my mother taught Home Economics. It is tried and true. Makes delicious dinner rolls or cinnamon rolls. This is the first yeast bread recipe I ever made.
Provided by Barbara Wright
Categories Sweet Breads
Number Of Ingredients 8
Steps:
- 1. Soften yeast in 4 oz. of the water. Add the remainder of the water (6oz) in another bowl. Add the sugar, salt, shortening and dry milk in the bowl. Add 1 1/4 c flour and mix well. Add softened yeast and beaten egg. Add the remaining flour (2-3/4 cup) to make a soft dough. Knead until smooth and satiny. Place dough in greased bowl and grease top surface of dough. Cover and let rise until double. Knead and shape rolls. Let them rise again until double. Bake at 350* for 20-25 minutes. This dough can be used for cinnamon rolls.
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